Seventh place for Sardinian pizza made with products from the land of centenarians at the "Pizza without frontiers" world championship which took place in Rimini.
The excellent placement went to the Kentos agri-bakery in Orroli, a Coldiretti partner, thanks to the quality manager Simona Prasciolu who brought the Marzuolo pizza created with 100% wholemeal Senatore Cappelli durum wheat.
Simona Prasciolu ranked seventh with 811 points, first woman, in the pan pizza category: she used ancient and organic wheat grown in Sardinia by a supply chain of 35 farmers and ground using two stone millstones in the town of centenarians, Orroli, with a natural mother yeast over 3 centuries old.
«A great satisfaction for Sardinian agriculture – says the director of Coldiretti Nuoro Ogliastra Alessandro Serra -. Kentos has once again brought the name of agriculture and Sardinia to the top, this time with a 100 percent Sardinian pizza. A symbolic company attentive to tradition and sustainability that with its products tells and proudly brings its territory to the world».
In the "Marzuolo", in addition to the Kentos company's wheat, there are also raw milk sheep's provola, saffron oil, sheep's first salt (callau salliu), white truffle "tuber borchii" from Laconi, culurgiones with broccoli.
(Unioneonline/ss)
